Raspberry Orange Trifle
Ingredients
1 Orange Pound cake
1 cup good raspberry jam
2 half pint raspberry
Orange Cream
1 cup cold heavy cream
2 tablespoon sugar
1/2 tsp pure vanilla extract
Method
Cut the pound cake into 9 3/4 inch slices and spread each slide on one side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3 quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries and orange cream endng with a 1/3 layer of cake jam side down and raspberries.
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
To make Orange Cream:
1 1/2 cups milk
1 tsp grated orange zest (1 orange)
5 extra large egg yolks at room temperature
1/2 cup sugar
2 tbs sifted cornstarch
1/2 tsp pure vanilla extract
1/2 tsp Grand Marnier liqueur
1 tbs unsalted butter
1 tbs heavy cream
Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick about 5 mins.
With the mixer on low speed, sprinkle on the cornstarch. Beat on medium low speed until combined scraping down the bowl with rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly until the mixture thickens 5 to 7 mins. (Pay attention because it will thicken and then quickly become scramble eggs ! )
Immediately pour the mixture through a fine sieve into a large bowl. Stire in the vanilla, Grand Marnier, butter and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
1 Orange Pound cake
1 cup good raspberry jam
2 half pint raspberry
Orange Cream
1 cup cold heavy cream
2 tablespoon sugar
1/2 tsp pure vanilla extract
Method
Cut the pound cake into 9 3/4 inch slices and spread each slide on one side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3 quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries and orange cream endng with a 1/3 layer of cake jam side down and raspberries.
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
To make Orange Cream:
1 1/2 cups milk
1 tsp grated orange zest (1 orange)
5 extra large egg yolks at room temperature
1/2 cup sugar
2 tbs sifted cornstarch
1/2 tsp pure vanilla extract
1/2 tsp Grand Marnier liqueur
1 tbs unsalted butter
1 tbs heavy cream
Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
Beat the egg yolks and sugar on medium high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick about 5 mins.
With the mixer on low speed, sprinkle on the cornstarch. Beat on medium low speed until combined scraping down the bowl with rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly until the mixture thickens 5 to 7 mins. (Pay attention because it will thicken and then quickly become scramble eggs ! )
Immediately pour the mixture through a fine sieve into a large bowl. Stire in the vanilla, Grand Marnier, butter and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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